摘要
采用液液萃取和基质固相分散的样品前处理技术,应用气相色谱-串联质谱的检测方法对发酵食品中氨基甲酸乙酯(ethyl carbamate,EC)的污染状况进行调查和分析,共检测发酵食品437批次,其中EC阳性样品343批次,阳性率为78.49%,阳性率最高的是果酒100%,其次是酱油98.17%、醋86.67%和黄酒78.38%,最低的是啤酒,为未检出。饮料酒中EC平均值最高的是黄酒90.4μg/L,其次为保健酒62.9μg/L,最低为葡萄酒,为7.6μg/L,调味品中酱油和醋EC平均值分别为84.1μg/kg和76.2μg/kg,焙烤食品中面包EC平均值24.3μg/kg。研究结果表明,黄酒、酱油和醋中EC的阳性率、平均值相对较高,在今后的研究和监测中需要重点关注。
Survey and analysis of fermented food contamination with ethyl carbamate （EC） were carried out using GC/MS/MS with liquid-liquid extraction and matrix solid phase dispersion extraction as pretreatment method. There were 343 EC positive samples among the 437 fermented foods, and the positive rate was 78.49%. The results showed that fruit wine had highest positive rate of 100% , and the positive rates of soy sauce, vinegar and yellow wine were in- ferior to fruit wine with 98.17% , 86.67% and 78.83% , respectively. The lowest positive rate of beer was not detec- ted. The wine with the highest averages of EC was yellow wine with 90.4 μg/L, followed by health care wine with 62.9 μg/L. The wine with the lowest average was wine with 7.6μg/L. The average contents of condiments in soy sauce and vinegar were 84.1 μg/kg and 76.2 μg/kg, respectively. The average content of baking foods in bread was 24.3μg/kg. The results showed that the yellow wine, soy sauce and vinegar had relatively higher average content and positive rate, therefore fermented food contamination must be emphasized in further research and supervision.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期196-199,共4页
Food and Fermentation Industries
